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Inside-Out Cheeseburgers

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.3 (136 votes)

Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses--Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.



READER'S COMMENT:
"Wonderful! I used a smoked gouda/cheddar combo and smoked paprika (what I had) and it was sooo delicious! Next time will try with the bacon someone recommended. Also, love the idea of making these as meatballs for a party - Genius! :)...
Inside-Out Cheeseburgers Recipe

21 Reviews for Inside-Out Cheeseburgers

08/29/2012
Anonymous

Have been doing this for years. Anything you ever thought of putting on a burger,I put inside. Olives, pickles tomatoes, cheeses, jalapenos, BBQ sauce etc. Parties I make assorted, and call them surprise burgers. Can't beat it

Comments
07/28/2012

Had this for dinner tonight and really enjoyed it.

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08/03/2010
Anonymous

Wonderful! I used a smoked gouda/cheddar combo and smoked paprika (what I had) and it was sooo delicious! Next time will try with the bacon someone recommended. Also, love the idea of making these as meatballs for a party - Genius! :) Keep 'em coming EW!

Comments
02/06/2010
Anonymous

I made these burgers last night they were great i changed it up just a little by using montery jack cheese and cooked applewood bacon in the centers scrumdumdillyalicious!!!

Comments
01/10/2010
Anonymous

The idea is sound, but the flavor was just so/so. I am normally make hamburgers using the recipe from America's test kitchen. That meat mixture with the cheese inside would be amazing. Will try that next time.
But I did receive raves from my son who couldn't believe I managed to put the cheese in the middle!

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